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The BEST French Strawberry Cake

By dessertsanddrinks.com

The BEST French Strawberry Cake

Prep:10minCook:45min

This French Strawberry Cake recipe is so easy to make and perfect as a delicious spring or summer treat! Light, fluffy, and perfectly moist on the inside, strawberries throughout the cake, and a crackly top with a layer of sugar to finish it off. This cake is beautifully elegant and the best for any occasion!

Updated at: Thu, 21 Nov 2024 11:50:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

67

Moderate

Glycemic Load

37

High

Nutrition per serving

Calories363.7 kcal (18%)

Total Fat15.4 g (22%)

Carbs52.8 g (20%)

Sugars33 g (37%)

Protein4.8 g (10%)

Sodium173.3 mg (9%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupunsalted butter

1 cupgranulated sugar

1 ½ teaspoonsvanilla

1 ½ cupsall-purpose flour

1 ¼ teaspoonbaking powder

¼ teaspoonsalt

½ cupsour cream

16 ouncesstrawberries

3 tablespoonsgranulated sugar

2 Tablespoonspowdered sugar

Instructions

View on dessertsanddrinks.com

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Notes

7 liked

0 disliked

Delicious

Easy

Go-to

Moist

Sweet

Kat· last year

the strawberries all sank to the bottom ☹️

Special occasion

Half the sugar, not a very thick cake but still light while being moist. I arranged some strawberry slices on the top to give it a slightly more decorative feel. Good as a dessert or breakfast.

Half the sugar, not a very thick cake but still light while being moist. I arranged some strawberry slices on the top to give it a slightly more decorative feel. Good as a dessert or breakfast.

Chelsea· 2 years ago

Delicious! This was a great way to use up some strawberries that we freshly picked at the farm. I cut the recipe in half and made it in a 6” round pan. It took longer to bake (about 55 min). The texture was beautiful and so moist. Wasn’t too sweet and made a great breakfast treat!

Delicious! This was a great way to use up some strawberries that we freshly picked at the farm. I cut the recipe in half and made it in a 6” round pan. It took longer to bake (about 55 min). The texture was beautiful and so moist. Wasn’t too sweet and made a great breakfast treat!

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